If you’re new to high carbon knives, don’t fret! A couple basic rules will keep your knife in A+ shape.

Invest in a knife wax. Rust Butter (or an alternative oil/wax) will help keep your knife in its best shape. Apply on the steel and handle, then wipe off excess. Depending on frequency of use, do this at least once a month.

Your knife will get a beautiful patina. This adds character! Higher acidity foods like apples and onions will patina a knife faster. Avoid a black patina by wiping your knife after these foods.

NO DISHWASHERS and do not leave it wet or in a sink of water. Get in a habit of wiping down your knife after use.

I’d recommend to not store your kitchen knives in knife blocks. these can often hold moisture. Wooden magnetic wall hangers are a great option to showcase your beautiful knives in the kitchen.

Don’t cut on hard material such as ceramic, stone or glass. this may result in dulling of the blade. If you don’t sharpen your own knives, take them to a trusted source or get in touch with me for quick sharpen.